Whisk together the eggs, egg whites, salt, and pepper in a medium bowl. Pour into the skillet.

Cook about 3 minutes until the eggs begin to set in the center, using a silicone spatula to lift up the set edges and allow the uncooked mixture to run underneath.

Scatter the cheese over half of the omelet. Cover and cook for 2 minutes or until just set. Top half of the omelet with the avocado and salsa. Carefully loosen the omelet with the spatula and fold in half. Let rest 1 minute or until the cheese melts. Heat the tortillas over a gas burner, turning occasionally, about 1 minute, or place the tortillas between clean paper towels and microwave on high for 15 to 20 seconds to warm. Cut the omelet in half and serve with the tortillas.

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